Arroz Con Pollo
2 lb of chicken thighs, skinnedolive oil
1 tsp ground dried Ancho chile (or chili powder), if you want you can do 1/2 tsp chili, and 1/2 tsp chipotle
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp dried thyme
1/2 onion, diced
1 garlic clove, pressed
1 cup uncooked rice
1 1/2 cup chicken broth/stock
1 can diced tomatoes (preferably with basil and oregano seasoning)
1 bay leaf
2 links chorizo sausage
1 cup frozen peas
Mix together the chile, oregano, cumin, salt, and thyme. Coat the chicken with a Tbsp or so of olive oil in a large bowl and sprinkle with the seasoning. Massage the spices onto the chicken so completely covered. Transfer to a plastic bag and refrigerate for at least an hour and up to overnight.
Let the chicken warm at room temperature for 30 minutes. Preheat oven to 350 F. Dice the onion. Heat a heavy bottom pan with a lid (Dutch oven) over medium high heat. Drizzle a Tbsp or two of olive oil in after it has come up to heat. Fry the chicken in a single layer in the pan and cook just until brown on both sides. You may have to cook in batches. Transfer the chicken to a plate.
Reduce the heat to medium add the onion and garlic and stir contently until starts to soften. Add the rice and cook until it starts to become translucent.
Return the chicken to the pan on top of the rice. Add the broth, tomatoes and bay leaf. Cover and bake for an hour.
Meanwhile, remove the casings from the chorizo and cut into 1/4" slices. (You can crumble the sausage if you want I prefer it sliced). Cook over medium high heat until browned and cooked through. It will give off a lot of reddish grease. I drain on a plate with paper towels.
Remove the chicken from the oven. Fish out the bay leaf. Add the peas and chorizo. Recover the pot and let stand for 10-30 minutes.
I like to serve with warmed tortillas. You can sprinkle with Monterrey Jack cheese if you want.
